Cooking Omelette Curry

July 9, 2016

Food is one thing that is so diverse that one could never get to know the cuisines of the entire world in a lifetime. And sometimes, even the local cuisines one might not get to know. For instance, I have been to Goa several times but never knew the existence of Ras/Ros Omelette. It’s a street food, popular at kiosks & carts as the evening descends, the highlight being that the omelette is drenched in a curry. Ros means gravy in Konkan. Being a North Indian, I have only had boiled eggs in a curry, never knew that other forms of egg could be used in a curry. Sitting in Dubai, I can only dream about having a Ros Omelette in Goa. Or maybe cook it.

So I started scouring the internet for authentic recipes. So it occurred to me that the curry they use is usually Xacuti (which is used for prawns, fish or chicken). And I realized that Xacuti is a tough nut to crack, it’s not an easy dish to create. Though that shouldn’t deter me, I thought why not make my own curry with my own recipe. Which is simpler to create and doesn’t depend on specific or rare to find ingredients. Also because I didn’t want to use coconut in my curry. And I named it on the same lines, Omelette Curry.

Here it goes:

The Omelette broken into pieces:

I didn’t want an omelette to be doused in a curry, because it gets cumbersome. So the best way was chunks of omelette. Well, one could make scrambled eggs, but that would have very small bits of eggs that would eventually be lost in the curry. So I made omelette and then cut it with spatula into small, bite-sized chunks.

For the curry: For the 5 eggs preparation that should be enough for 2-3 people, I sliced 2 onions, chopped 2 tomatoes, slit 2 green chillies (for flavour and spice), finely chopped 2 pods of garlic and also chopped a small capsicum (for a crunchy bite). This is the basic preparation.

Pour some oil into a pan, add the onions, sauté them until they get light brown, add garlic and green chillies, sauté for a minute, followed by the tomatoes.